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Fall may very well be my favorite cooking season. My favorite food season for that matter!

Everything is so cozy, comforting, and colorful. I love the spices that come out this time of year- cinnamon, nutmeg, chili blends, ginger… all so good. As the bright orange and yellow gourds fill the markets, it’s a perfect time to start getting creative with some cozy fall meals.

Last year, I crafted up this Pumpkin~Chruzo Chili. It was a hit. But ever since, I have craved a version without any beans. Sometimes it’s just nice to keep things light and pretty for the bod. 😉

So along came the first day of fall, just yesterday in fact, and I went right to Squash City.

Whether you have pumpkins, butternut squash, or even little honeynut squash, this soup is a pleaser. Packed with seasonal ingredients and those classic Autumn spices we love… Cozy Town, here we come.

Without the added Cotija on top, this soup is absolutely Whole30 legit. Just make sure you pay attention to your meat… high quality and without added junk.

If you want to use a different kind of meat- or maybe prefer a veggie-packed version instead- you can simply add in some Herbs de Provence, or use a more complex blend in my Turkey Breakfast Sausage recipe HERE. Whatever floats your boat.

As far as toppings go, bust out whatever your heart desires. I love the crunch of thinly sliced cabbage, think of sprinkle of Cotija (or feta if preferred) adds the perfect salty punch, and am always a sucker for avo and cilantro in everything.

It’s got the Mexican tortilla soup meets a chili kinda vibe… which means you can go garnish crazy with it.

Like pretty much all soups, this bad boy is even tastier the next day. I had a big bowl for breakfast and was pleased to the core. No rule saying soup can only be for nights. 😉

1/2 cup chopped sweet pepper, any color or variety you like (from Anaheim to Bell, they all work)

1 jalapeno pepper, seeds removed and diced

1 cup chopped yellow onion

1 tbsp minced garlic, approx 4 cloves

1/2 tsp salt

1/2 tsp ground cumin

1/2 tsp dried oregano (preferably Mexican)

1/4 tsp ground cinnamon

1/2 tsp smoked paprika

pinch ground chile chipotle

pinch ground nutmeg

2 cups chicken broth

1 tsp olive oil, ghee, or avocado oil

optional garnish: avocado, cilantro, cabbage, and Cotija cheese

*Note about meat: turkey, chicken, beef, or some veggies work too if preferred.. just add some herbs de Provence for that sausagey flavor, or craft up a more complex blend like the one in my homemade turkey breakfast sausage recipe HERE. 🙂

This soup is really all about the seasonings… be careful with the chipotle if you don’t want spicy, and note that a little nutmeg goes a long way. Smoked paprika is probably my favorite seasoning lately… a must for all kitchens, I believe. The rest is pretty straightforward. 🙂

DIRECTIONS

Peel and slice pumpkin or squash…

This part’s a tad tedious, but once it’s over, its smooth sailing

Chop onion, garlic, pepper, and tomatoes

Note about tomatoes: using canned is fine, but when in season, fresh tomatoes add the best flavor…

no need to peel or anything, just roughly chop and throw in

Add oil to a large pot over medium-high heat

Stir in onion and sausage

Saute for approx five minutes, stirring often, until sausage is mostly cooked and onions are softened

Add all remaining ingredients

Stir, cover, and lower heat

Cook over low for at least 30 minutes, until everything is cooked through, soft, and delicious

As with most soups, the longer it simmers, the more flavor it’ll build…

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I started Honey, Ghee, & Me in 2012 as a fun way to share my passion for cooking and food. Since, creating recipes has become one of my favorite past times, along with playing in nature, joining the gals for sunny afternoon happy hours, and traveling as far and often as possible! Read More…